Looking for some Mexican cornbread recipes?

This with a green salad makes up a meal and some spanish rice if desired is always a good side.





Mix up a recipe of cornbread, below...then add following:





brown 1 # ground meat, drain and add one chopped md onion, any of assorted chopped green peppers jalapeno pepper, several T of each. Sprinkle in 1/2 t garlic powder and 1 t chili powder. Remove from heat when peppers are bright green and onion is celar.





Pour above meat mixture into the cornbread batter, along with 1 c shredded cheddar or cheddar jack, fold in and immediately put into sprayed, 9X13 baking pan, 1/2 stick melted butter in bottom. Sprinkle with a few T of extra cheese. Bake in 400 oven 10 minutes, then turn down to 350 and bake off about 30 minutes until golden.





Cornbread





In large mixing bowl, empty 1 can cream style corn. Add 1 c cornmeal, 1 c self rising flour (or 1 c flour, 1 t salt 2 t baking powder), 1/3 oil, 1/3 c sugar, 1/2 c milk, 2 beaten eggs, 1/3 t black pepper. Stir, do not beat. When above meat mixture is completed, add to the batter, folding in.





Option: pour meat mixture into bottom of glass baking dish and spoon cornbread batter over top. When using this option, however I like to add the cheese and uncooked chopped jalapenos to the batter.





Hope you enjoy as much as we do!Looking for some Mexican cornbread recipes?
I came about this recipe by accident (improvising ingredients) and now it's our favorite.





You can use your own cornbread recipe or use a box of Jiffy mix - dry!


Add to the dry mix


(in a blender puree cottage cheese) and use double the amount that the recipe calls for in milk





Add 2 finely diced jalapenos


1/4 Cup of frozen corn without any liquid


1 egg


1/2 tsp chili powder


mix and bake as usualLooking for some Mexican cornbread recipes?
Jalapeno Cheddar Cornbread





3 cups all-purpose flour


1 cup yellow cornmeal


1/4 cup sugar


2 tablespoons baking powder


2 teaspoons kosher salt


2 cups milk


3 extra-large eggs, lightly beaten


1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan


8 ounces aged extra-sharp Cheddar, grated, divided


1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions


3 tablespoons seeded and minced fresh jalapeno peppers





Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.


Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.


Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.





--“Barefoot Contessa At Home” cookbook


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Jalapeno Bread


(not cornbread, but still very good for a change!)





2 (1-lb.) loaves frozen white bread dough, thawed


1 (8 3/4-oz) can whole kernel corn, drained


1 egg, beaten


1 (3 1/2-oz) can whole jalapenos, chopped


2 tablespoons taco seasoning mix


1 (2-oz) jar sliced pimientos, drained


1-1/2 tsp vinegar





Cut bread dough into 1-in. pieces. Place all ingredients in a large bowl and toss to mix well. Spoon into two greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let stand for 15 minutes. Bake at 350° for 35-40 minutes. Cool in pan 10 minutes before removing to a wire rack. Serve warm if desired.





Yield: 2 loaves.
I originally got this recipe from Allrecipes.com; it is the one I use...





Mexican Corn Bread





1 cup butter, melted


1 cup white sugar


4 eggs


1 (15 ounce) can cream-style corn


1/2 (4 ounce) can chopped green chile peppers, drained


1/2 cup shredded Monterey Jack cheese


1/2 cup shredded Cheddar cheese


1 cup all-purpose flour


1 cup yellow cornmeal


4 teaspoons baking powder


1/4 teaspoon salt





Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.





In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.





In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.





Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
I use a box mix, rather than follow the directions I add 1 can creamed corn in place of the milk, I add 2-3 chopped jalapeno peppers, and about 3/4-1cup of shredded cheese. I add the eggs that are called for. I put the mixture in muffin tins or sometimes a cast iron skillet then I top with more shredded cheese bake and enjoy.
2 cups Cornmeal Mix


2 eggs


1 1/2 cups buttermilk


1/2 cup diced onions


1/2 Cup diced green peppers


1 teaspoon salt


1 teaspoon chili powder


1/2 teaspoon garlic powder


1/2 teaspoon ground cumin


combine and pour into greased baking pan...bake for 40 mins our until golden brown at 350
I do same as the answers with cornbread mix.Delicious!